Summary of Awards to Date

A systems approach to minimize Escherichia Coli O157:H7 food safety hazards associated with fresh- and fresh-cut leafy greens.

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Oct. 1, 2007 - Sep. 30, 2011

Award Number


Funding Agency

Center for Produce Safety

Amount Awarded



Michael P. Doyle, Ph.D.
University of Georgia


Erickson, M.; Jiang, X.; Ryser, E.; Slade, P.; Todd, E.


Contamination of leafy greens by E. coli O157:H7 in the field and during processing and storage, efficacy of low-energy X-rays intervention treatments, and detection of contamination through monitoring of process water will be addressed. Risk assessment models associated with the production and sale of leafy greens will be developed to assist with the identification of risk mitigation strategies.